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Italian Slow and Savory Hardcover – October 7, 2004


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Product Details

  • Hardcover: 288 pages
  • Publisher: Chronicle Books; First Edition edition (October 7, 2004)
  • Language: English
  • ISBN-10: 081184238X
  • ISBN-13: 978-0811842389
  • Product Dimensions: 10.4 x 10 x 1.2 inches
  • Shipping Weight: 3.7 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #758,481 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Just when it seems there could be nothing new to say about the cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with this selection of soups, stews, roasts, sauces and casseroles. Her lushly produced and impeccably researched volume explores traditional home-cooked dishes from regions not well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia and Trentino, as well as the more familiar Tuscany, Piedmont and Sicily. In addition to staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le Virtù, a farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno; Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew with Sweet and Hot Paprika from Trieste; and Apulian Fava Purée with Wild Greens. Goldstein (Solo Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the dish, and her thorough instructions make it clear she's accustomed to teaching as well as working in the kitchen. This beautiful volume will more than hold its own alongside recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised Calabrian Rolled Pork Shoulder, this tribute to Italy's diverse cuisine and artisanal ingredients will stand the test of time and reward home cooks with every repeat visit. Photos.
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Review

Just when it seems there could be nothing new to say about the cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with this selection of soups, stews, roasts, sauces and casseroles. Her lushly produced and impeccably researched volume explores traditional home-cooked dishes from regions not well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia and Trentino, as well as the more familiar Tuscany, Piedmont and Sicily. In addition to staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le Virt , a farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno; Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew with Sweet and Hot Paprika from Trieste; and Apulian Fava Pur e with Wild Greens. Goldstein (Solo Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the dish, and her thorough instructions make it clear she's accustomed to teaching as well as working in the kitchen. This beautiful volume will more than hold its own alongside recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised Calabrian Rolled Pork Shoulder, this tribute to Italy's diverse cuisine and artisanal ingredients will stand the test of time and reward home cooks with every repeat visit. -Publishers Weekly, starred review

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Customer Reviews

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The book is well laid out, the recipes clear and well written.
R. Colbourne
The author has traveled extensively through Italy and the recipes reflect an excellent palate and impressive knowledge of Italy's culinary history.
Christa Cox
There are lots of good recipes, very nice wine recommendations, and excellent quick resources on Italian cooking.
B. Marold

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By David McElroy on December 27, 2004
Format: Hardcover
I must admit that I own more cookbooks by Joyce Goldstein than any other author. I read them cover to cover. I am an experienced home chef and always learn new things from her books. I find they not only contain well written recipes but are educational and interesting.

Italian Slow and Savory is a wonderful cookbook that covers territory not found in many other Italian cookbooks I have seen. The introduction contains brief descriptions of the cuisine and wine from each of the Italian regions.

The selected recipes are from both well and lesser known regions. They are well written, easy to follow, and accurate with informative introductions. Notes at the end of each recipe provide specific wine recommendations with descriptions of the wine and information as to why the wines work with the dish.

Some of my particular favorite recipes include: Braised Tuna with Tomato, Garlic, and Mint from the Island of Favigna; Farro with Butternut Squash and Chestnuts from Tuscany; Sardinian Clam Soup with Fregola; and Agnello Brucialingua (Lamb to Burn Your Tongue) from the Abruzzo. Over the winter, I look forward to trying many of the stews and braising recipes using lamb and pork shoulder.

Italian Slow and Savory has been the perfect holiday gift for my friends and family who love to cook (both experienced and inexperienced home chefs) and are interested in Italian cuisiine.
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27 of 30 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 11, 2004
Format: Hardcover Verified Purchase
`Italian Slow and Savory' is subtitled `A Cookbook by Joyce Goldstein' almost as if Joyce Goldstein were an easily recognized brand name on the level of Wolfgang Puck or Emeril Lagasse. Joyce is a very successful cookbook author and I have already given the highest ratings to two of her earlier books, `Saffron Shores' dealing with Shepardim cooking and `Mediterranean Shores', covering all the cuisines of the Mediterranean. Thus, Goldstein is well established in the community of writers on Mediterranean food lead by Paula Wolfert, Claudia Roden, Nancy Harmon Jenkins, Clifford Wright, and others. What Goldstein aims at doing here is combining the themes of Paula Wolfert's most recent book, `Slow Mediterranean Kitchen' with a coffee table sized, formatted, and priced book similar to recent volumes from a gaggle of famous restaurant chefs lead by Thomas Keller, Eric Rippert, Frank Stitt, and Rick Tramonto.

I can usually pick up on a very good or a very bad book after reading no more than one or two pages. I can see that this book goes to neither extreme. Its quota of photographs is relatively small for an oversize volume and the quality of the photography does not impress me (slight negative). The book's contents show that it is true to its title in that there are no dessert recipes, but it does seem to stray just a bit when it provides a few `fast' recipes in sidebars to slow recipes (slight negative). The book opens with a six-page overview of the culinary specialities of the major Italian provinces. There are many good books that cover this ground, but Goldstein manages to summarize a lot of stuff into these six pages, so I give a nice plus for this. The book also has a very generous bibliography that always scores points with me.
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10 of 10 people found the following review helpful By Lynn Harnett VINE VOICE on November 15, 2004
Format: Hardcover
With dishes like Sicilian Stuffed Beef Roll with Tomatoes and Red Wine, Goldstein's lush "slow food" tour of regional Italy will make you appreciate the cold weather and the savory aromas that warm a home like nothing else. Organized by course, each traditional dish is prefaced with some history or advice on technique and accompanied by wine advice. Many include variations.

The "slow food" movement calls for memorable, leisurely cooking and dining, and Goldstein's instructions flow deliberate and clear, as relaxing to read as to cook. The sauce chapter includes meat sauces from Naples, Bologna, Trieste and Tuscany, a Mushroom Sauce from Lombardy and an Artichoke Sauce from Liguria, as well as a Fish Sauce for Pasta. All recipes manage to be both homey and luxurious.

Among the main dishes are Baked Sturgeon with Pancetta and Marsala, Duck in a Sweet and Strong Sauce, Lamb Stew with Bitter Greens and Sheep's Milk Cheese, Pork Stew with Apples. Vegetables include Steamed Asparagus Pudding (puree and eggs) and Rice-Stuffed Tomatoes and side dishes include Wild Fennel and Bread Soup, and Polenta Ring with Cheese Fondue and Truffles. The photographs are large and lush and there are useful notes on ingredients and kitchen equipment as well as a culinary tour of Italy's regions. Simply gorgeous.
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14 of 16 people found the following review helpful By Amazon Customer on December 17, 2004
Format: Hardcover
For those who were fortunate to be regulars at Joyce Goldstein's Square One restaurant in San Francisco in the 1980s-90s, her cookbooks are a wonderful way to stay attached to this brilliant chef and her art. She was a leader in merging Mediterranean and California cuisine and continues to emphasize the best of Italy especially.

Like all of Goldstein's cookbooks, this new one, "Italian Slow and Savory, is full of delicious, authentic recipes; a very readable and well-researched history of the cultural and social basis of the cuisine; and a celebration of the flavors - the foods and wines of each region of Italy. The recipes are easy-to-follow; the ingredients are readily available and not expensive, and there are suggestions for the wines to serve with each dish. This is a perfect book for the novice cook as well as for the most experienced cook and most seasoned traveler to Italy.

`Italian Slow and Savory' truly gives the reader the opportunity to cook and eat the way Italians do. For most of its history much of Italy has been poor, and the dishes of most regions reflect the poverty which gave rise to great creativity. It takes real talent to make the meager grain and vegetable and the scarcity of meat and fat into the most savory heart-warming dishes we see in this book. There is plentiful color photography of the dishes to make your mouth water.

The book is organized by food type. We won't list all of our favorite recipes, but here are a few: the artichoke recipes, the entire chapter on grains, the fish soups and stews, and the Parmigiano di Zucca.

Bob Long & Pat Perini, Long Vineyards, Napa Valley,CA
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